First Leg Quarters and Turkey Legs

Discussion in 'Poultry' started by majorhophead, Apr 25, 2009.

  1. I decided to play off of the Slaughterhouse Poultry Brine.

    Here's my recipe:

    1 1/2 Gallons of Water
    1/2 Cup Brown Sugar
    1/2 Cup of Kosher Salt
    2 1/2 Tsp of Backyard Rub
    2 Tsp Rosemary
    2 Tsp Thyme
    1/4 Cup of Soy Sauce
    1/8 Cup Worcestershire
    1 Garlic Head Chopped in Half

    Hopefully it turns out well..

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    I will make more posts as the day goes on... a little worried about the smoker getting hot enough. I tried to do some burgers last night to test it out (grilling not smoking) and I had to end up putting the grate right on top of the pan with the lump charcoal in it.

    Thanks guys!
     
  2. Forgot to give a shout out to thespicehouse.com in which I got the awesome fresh spices... this is the backyard rub:

    We gave this rub the name "Back-of-the-Yards" in honor of the area of Chicago south of 39th Street, between Halsted and Western Avenues. This part of the city has a proud history as home to many hard-working immigrants who found work in the meat industry and who became the backbone of Chicago. Hand mixed from: Tellicherry black pepper, garlic, Kosher flake salt, sugar, red bell peppers, shallots, parsley.

    http://www.thespicehouse.com/spices/...r-butchers-rub

    Edit: One more thing to add... I lost my temperature cord and can't measure the temp. Do you think this will be a problem? There is a temperature gauge on the outside of the smoker that goes from warm, ideal to hot.
     
  3. Some bad news... The foil packet caught fire and flamed my bottom rack consisting of the turkey legs and one leg quarter. They aren't totally charred, but what I did was put the burned wood chips and some fresh soaked chips in the water pan and stuck that directly on the coals. I also moved the charred to the top and the leg quarters to the bottom. We'll see how this works. I didn't think I was doing too bad before that =p

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  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    Let's hope for the best. Give us an update when you get a chance.
     
  5. Things look ok, but the temperature was dropping so I threw on a couple more pieces of lump charcoal and added some more hickory...I'm at almost two hours. How long should it be for these?
     
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Excellent pictures so far and it looks like you're on the way to some tasty bird! Can't wait to see more pics!
     
  7. Well, the chicken and turkey didn't turn out exactly how I would've wanted, but it has been four hours and I am tired! I will finish them in the oven tomorrow and see how it comes out. They don't taste horrible, but don't blow my sox off. Not as tender as I would've thought.

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  8. the dude abides

    the dude abides Master of the Pit OTBS Member

    What was the final temp of the chix?

    How long was it in the 40* - 140* danger zone?
     
  9. travcoman45

    travcoman45 Master of the Pit OTBS Member

    From the sounds a thins, I'd say ya was runnin a low temp. I do whole chickens in 5-6 hours at 275*. Without bein able ta accuaretly measure yer temps, I thin ya was hangin out more in the low 200's most a the time.

    Each smoke is a learnin experience. Hope ya can salvage yer bird. Good luck on the next smoke, never give up.
     
  10. I lost the temperature cord so I don't know. I don't even know if it WAS in the danger zone. I'm going to pick up a couple more thermometers this week and see if they have spare cords...

    One last thing, the rub that I used was really spicy and that's not was I was going for. The prominent flavor was cayenne pepper even though there really wasn't that much in it. Any good rubs for quarters that you all can recommend?
     
  11. rivet

    rivet Master of the Pit OTBS Member

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